Without having resilient and creative nature, do not choose the profession as a chef. Simply have a look at the activity carried out by hotel chefs in Bali. They are very skillful and adept at decorating fruits with a unique concept. Each piece of fruit worked on looks interesting. They are very diverse. By all means, most of them are still highlighting and preserving the traditional Balinese art.
It was the illustration of Fruit Carving Competition held at the Sunset Gourmet Foodmart-Lippo Plaza Sunset Kuta, Sunday (Feb 24). The thirty cooks of Bali were divided into two categories: professional and amateur. “The concept of competition is ‘the Naked Chef Competition,’ meaning that participants do not know about the ingredients used,” said Chairman of the Indonesian Chef Association (ICA) Bali, Komang Adi Arsana.
Such concept, he explained, was able to create a fair competition because within two hours they had to figure out how to transfer the decoration to special table used to display. Professional chefs would compete first so as to provide knowledge to their juniors. “This activity is part of a local fruit campaign whose quality is not inferior compared to imported fruits. At the same time, it is also intended to introduce Foodmart Gourmet Sunset,” said General Manager of Foodmart Marketing Gourmet Sunset, Dwi Juliawan as representative of the competition organizer. (BTN/015)
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